Cornbread Salad

Cornbread Salad

Join chef extraordinaire Brenda Gantt in her latest YouTube video as she prepares the mouthwatering Cornbread Salad. Watch as she layers crumbled cornbread, fresh vegetables, savory bacon, and zesty dressing to create a unique and satisfying dish. Indulge in the delightful flavors and textures of this Southern-inspired salad with Brenda Gantt’s culinary expertise.

Cornbread Salad is a delightful and refreshing dish that combines the sweetness of cornbread with the freshness of vegetables and the savory crunch of bacon. In this recipe, we will guide you through the steps to create this unique and satisfying salad that is sure to impress your family and friends. Let’s dive into the details of this flavorful medley.


For the Cornbread:

1 ½ cups yellow cornmeal
½ cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
For the Salad:

6 slices bacon, cooked and crumbled
2 cups cherry tomatoes, halved
1 cup diced cucumber
1 cup diced bell pepper (red, green, or a combination)
½ cup diced red onion
½ cup chopped green onions
1 cup shredded cheddar cheese
1 cup mayonnaise
½ cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and pepper, to taste.


Making the Cornbread:

Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Transfer the batter to the prepared baking pan and spread it evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool completely. Once cooled, crumble it into bite-sized pieces.
Assembling the Salad:
8. In a large bowl, combine the crumbled cornbread, crumbled bacon, cherry tomatoes, diced cucumber, diced bell pepper, red onion, green onions, and shredded cheddar cheese.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently until everything is coated evenly.
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final toss and adjust the seasoning if needed.

You can add additional ingredients to the salad, such as black beans, corn kernels, or avocado, for extra texture and flavor.
Make sure the cornbread is completely cooled before crumbling it to avoid it becoming soggy.
For a healthier version, you can use turkey bacon or omit it altogether.
The salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Add the dressing just before serving.
Enjoy the delightful combination of flavors and textures in Cornbread Salad, a perfect addition to picnics, potlucks, or any gathering. With its vibrant colors and delicious taste, this salad is sure to become a favorite among your loved ones.

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